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Microwave coffee & walnut cake

Microwave coffee & walnut cake

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(16 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 4
Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake

Nutrition and extra info

Nutrition per serving

  • kcalories538
  • fat30g
  • saturates16g
  • carbs65g
  • sugars49g
  • fibre1g
  • protein7g
  • salt0.65g
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Ingredients

  • 85g very soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g golden caster sugar
  • 2 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g self-raising flour
  • 2 tsp instant coffee powder
  • small handful walnut pieces (optional)

For the buttercream

  • 1 tsp instant coffee powder
  • 1 tsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g very soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar

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Method

  1. In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook on full power for 2 mins. Reduce the power to medium and cook for 2 mins.

  2. After 4 mins, check to see if the cake is cooked – it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.

  3. Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.

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Comments (26)

slizzee's picture
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Perfect recipe. Wouldn't change a thing. Mine didn't look like how it does in the picture - but husband loved it and was asking for another! (One thing to note - be careful how long you cook this.. overcooked microwave cake is hard and horrible.)

Jaxfyfe's picture

I made is cake using a 7.5 inch square glass dish and doubled the icing quantity stated in the recipe. It made 9 portions and is delicious, I'll be making it again :-)

Jaxfyfe's picture

I made is cake using a 7.5 inch square glass dish and doubled the icing quantity stated in the recipe. It made 9 portions and is delicious, I'll be making it again :-)

SnehaPuttu's picture
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I tried this in my 800W microwave. The result was surprisingly tasty. This is the first cake that I have ever baked and I am very thrilled and encouraged by the result.

I made only the coffee cake though without the icing. Delicious. :)

herbs_chocolate's picture

Came across this recipe while living abroad without an oven and it was very popular with my husband and friends. Now that we're back, with a lovely oven, it is this cake that my husband will still request.

niamhly's picture

Thank you so much for this recipe. I have tried it twice now and it turns out beautifully. I have also left out the coffee and added a bit of vanilla to make a vanilla sponge. I made it for a colleagues birthday last minute when I didn't have time to make a cake the night before. Everyone was amazed with the results and couldn't believe I'd made it in the microwave! Thanks again.

6dlo66's picture

This was so successful I will certainly make it again.
Apart from being so quick to prepare and bake, the result was so light and fluffy and utterly delicious.

jodyyeha's picture
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Just made this. Its totally scrummy. I made double the mixture and baked it in oven for 20 mins at 160 degrees fan. The butter icing is the best bit even with the cheap coffee I used. Will deffo be making this again very soon :)

missfeenee's picture

But you've given it one star, not once but twice?

jodyyeha's picture
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Just made this. Its totally scrummy. I made double the mixture and baked it in oven for 20 mins at 160 degrees fan. The butter icing is the best bit even with the cheap coffee I used. Will deffo be making this again very soon :)

pranishaprasad's picture

after reading all the comments and looking at the cake.... m making this for sure !! :D

pranishaprasad's picture

after reading all the comments and looking at the cake.... m making this for sure !! :D

rspray's picture

Took the advice and used 3tsp coffee dissolved in 3 teaspoons water then doubled up the recipe....came out FANTASTIC !

jh8878's picture

I made mine with a cinnamon icing - 1 tsp of ground cinnamon instead of the coffee in the frosting...delish! (But then I have a crazy amount of love or cinnamon!)

giselaredman's picture
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Decided to try this with my 2 year old daughter - she loved mixing. Thought I would try and make it as simple as possible with minimum utensils. Used a round ceramic bowl which worked well - I didn't transfer the mixture to another bowl. My microwave is 800W and I did 2 mins on 100%, 2 mins on 60% and needed a further 1 min at 60% power. We didn't dissolve the coffee first so ended up with a spotty cake which we thought was funny. Kept it in the same bowl and spread the butter cream on top - hadn't allowed cake to cool fully so was a bit difficult to spread without breaking the cake top. Cut a couple of pieces into little bowls immediately and enjoyed! Very good and very simple. It's a bit more like a pudding having it warm but so yummy!

tara25's picture
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I ran out of SR Flour so used Plain with baking powder. I used 3 tsp coffee in 3 tsp of hot water, after reading some of the comments about taste.
I didnt do the topping as we had it as a Sponge.
I made a quick Coffee sauce and we ate the lovely moist Sponge with Rum and Raison Ice Cream and lightly drizzled the Coffee sauce over both.

mrsgranger's picture
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/\ Forgot to rate!

mrsgranger's picture
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As mentioned by others the buttercream for this recipe really is yummy! I omitted the walnuts as im not a fan so just made a plain coffee cake. Im also intolerant to wheat so used a wheat free self raising flour, same quantity though. Turned out much better than I expected (anyone who's eaten wheat free cakes knows how hit or miss they can be!)
Over all a recipe I will definately make again. Rose perfectly in the 4 minute cooking time too. Maybe it depends on how powerful your microwave is? Only problem I had was I made it in a round pyrex bowl so it was a b**ger to get out but some prodding round the edges with a skewer sorted that =)

phizbomb's picture
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lovely cake and super fast!!!

however i would put it in for longer than 4 minutes coz it wasn't cooked properly!! :-)

well done xxxxxx

mrsnoonoo's picture
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What a lovely surprise - really good and so quick and easy. I added a bit more coffee powder and dissolved a in little water. It's as good as the fastest lemon pudding which is also on this site.

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